Day 1 December 3rd 2012

Hi,
This is where you should look each day for information about the course in general and instructions specific to your class and station. It's VERY important that you read and analyze your recipes, watch all videos AND read the daily information posted here. A significant part of your grade hinges on being prepared for class and these are the tools to prepare with.Day 1 begins at 7:00 AM , Please be prepared as instructed in advance.

Tracking Schedule - will be posted in the first section of my Moodle Page. Find your name and "Number" (the number of your assignments will be listed next to your name - first person on the roster is "Student #1") and scroll across to see what your cooking assignments are for each day.

Heads up - The most common mistakes made on Day 1, class wide, are:

Not watching the MUST WATCH VIDEOS before coming to class on Day 1.
Not having a complete and detailed time line in the correct format
Not analyzing recipes fully
Not researching terms, ingredients, technique that you are unfamiliar with - if you don't know it - look it up, view pictures and watch videos
Not knowing how to set up a basic work station
Not knowing basic cooking fundamentals covered in Culinary Fundamentals such as - how much starch do you need in a slurry to thicken a set amount of liquid; the proper dimensions of classic knife cuts; the temperatures at which things cook; Not knowing basic measurements - how many pints in a gallon?, etc...

On a station by station basis, here is more in depth info for you:

Sous Chefs: Sous Chef s - look at the tracking schedule , identify other sous chefs, meet and coordinate as a team. You are ALL responsible for "making it happen". Practice delegating but,  if you delegate, follow up and make sure it was done properly.

Kitchen Set Up - See Diagram on Moodle Page, - this is a "Modle" and will vary by the day, but ti's a good point of reference to start, be familiar with all aspects of kitchen set up. Speak to Chef about specifics for Day 1.

Food Orders (Meat, Fish, Storeroom) must be picked up and in the Kitchen by 7:00 AM each day.

All China and Dishware must be checked against our China Inventory Sheet and stored (hot or cold) as soon as you come in and the carts taken back to the dish room. This is standard every day. A Supplemental Food Order sheet should be started on a clean sheet of paper. The supplemental will list Item, Quantity, and Station ordering the item. Usually the supplemental is due to me no later than 7:30 AM, but on day one 8:00 AM is acceptable.

Sous Chef's Paper Work, each day you receive a clip board with these papers. It's your responsibility to know how to use them. If not sure - ask in advance. On the Day if you are assigned to be a sous chef, it is important for you to review this.


Early Morning Supplemental. Note "Item-Quantity-Station Requesting"

Sanitation Supply Ordering Sheet, based on par-stock system. Amount we SHOULD have on hand is listed, order what we need to get UP to that amount. If we have enough already, fill in blank with an "X"

Flip Side of the Sanitation Sheet. This is the end-of-the-day cleaning check list to make sure everything is left clean and orderly

Daily inventory sheet. While the rest of the group cleans, the sous chefs inventory what we have for the following day's menu.This allows me to order more if we are short, or back something out of the next morning's order if we are over stocked. Important to do this accurately - it shortens early morning supplementals and keeps our cooler from getting over crowded. Sous Chefs should fill in ONLY the "On Hand" column. Chef will fill in the "Order Column" as he needs to.

Student #1
Responsible for Moo Shu Vegetables and the sauce: Read recipe, watch video for Moo Shu, but also for vegetable cuts for stir frying. On Day One be prepared to make 5 portions - 1/2 of the recipe provided - with assistance of the chef. Having watched the video, you should be able to set up the station properly for the chef to walk you through the first batch. On Days 2+3 you will be preparing at least one full recipe, perhaps more depending on demand. Plan to prep the vegetables and other MEP for the Moo Shu as quickly as possible, work in a clean, organized fashion. The sauce should be made and pre-portioned into  1 oz. white china ramekins, these will be held on the side to accompany each plate. Assist Station #5 with Moo Shu Pancakes if time permits.

 Common mistakes - not cleaning bean sprouts properly or cutting vegetables properly, not watching videos closely enough to understand the procedures.

Student #2
Responsible for Cantonese BBQ Pork and Lacquered Pork Ribs: There will be 4-6 pork butts ready for you when you arrive; 1 will have been brined and marinated - "oven ready"; the rest will have been brined - you will need to remove them from the brine, make the marinade, and put them in it. The remaining 2 will be As Purchased/Bone in - you will need to fabricate them into small roasts as indicated in the recipe, make a brine, and submerge them over night. These will then be marinated on Day 2 and, finally, Roasted on Day 3.On Monday Decmeber 3, there will be several extra pieces of pork in the brine - a Pork Belly and some Pork Fat back - see chef on how to handle these, they were extra last week and brined to preserve them.

The 1 pork butt already in marinade is to be put in the Chinese roasting oven at 160C as early as possible. Watch the video on using the oven + make sure you know how to use it.
You are also responsible for setting up a pork carving station for service. On production days the pork should be held in the conventional oven at 90C on a sheet tray with a rack. When you get an order, the steam table line will pass you a plate with rice and cabbage on it - you will take a pork butt from the oven, slice a portion, plate it, and put the pork butt back in the oven to keep it warm.
Once pork is in the oven, begin prepping the ribs.watch the video for "Rib Fabrication" and follow that technique. There will be 3 racks of ribs in marinade waiting for you when you arrive on Day 1, you should prepare to clean and marinate 3 racks on Day 1 for Day 2 and the same on Day 2 for Day 3.
You will notice that Chinese Spice Powder is NOT purchased from the store room. We make it ourselves in small quantities. Have a copy of the recipe and a knowledge of the process for making it before you come to class. The recipe is embedded in the BBQ pork recipe.
Common Mistakes - Not watching videos, not knowing how to use Chinese Roasting Oven, fabricate pork butt or ribs, not knowing how to make Chinese Spice powder

Student #3
Responsible for Steaming 8 cups of Chinese Long Grain White Rice and Shanghai style Steamed Fish: Read recipe and watch video for preparing rice, set up all necessary equipment and ingredients, and ask chef to demonstrate procedure to class, follow through with steaming of rice for Family Meal and Service as directed in recipe - rice must be ready for service no later than 10:45 AM.  Read recipe for fish, review photo and instructions for Wok Steamer, prepare fish as described and fire in batches of 2 or as needed for service. Ask chef for details of "firing" each day - timing may vary depending on traffic. On Day 1 be prepared to produce 5 portions of fish, on Days 2+3 - 10 portions, or as indicated by Chef.
Common mistakes: not understanding how the fish is cut or garnished,cutting fish garnish improperly,  not knowing what type of ham to use, burning the garlic for the bok choy, not reading recipes, reviewing information, asking questions in advance.

Student #4
Responsible for Aromatic Lamb Shoulder and Braised Cabbage:Read the recipes for each, study the photos of the Mise en Place, set up your station and ask chef for assistance in starting each dish. The lamb will take longer than the cabbage, so get that set up and started first. On Day 1 prepare to make 5 portions of Lamb and 10 portions of cabbage. On Days 2+3 - double the amounts unless otherwise instructed by Chef. When items are finished cooking, check seasoning with Chef and then "Hot Hold" in covered deep 1/2 hotel pans until service. It's important for you to be finished cooking and clean your woks by 10:30. Others will need to use your woks for "ala minute" stir fry.

Student #5
Responsible for preparing the Moo Shu Pancakes to accompany the Moo Shu Vegetables prepared by Student #1 and chicken for the Tangerine chicken prepared by student #7. The  dough for Moo Shu Pancakes needs to be made, rested, and rolled out as early as possible; prepare 1 full recipe of dough for each day. Ask Chef to help you get started, but see if you can walk yourself through the procedure and get all of the necessary equipment in place before asking for a demo. Watch the video on cooking the pancakes, it's embedded in the recipe.Remember to preheat the cast-iron skillets while you prep the pancakes so that the skillets are hot when the pancakes are ready to cook. The dough for Day 2 needs to be made as well, make that separately, wrap and store in the cooler for Day 2..You will cut, marinate, batter and fry the chicken for Tangerine Chicken Recipe, do this well ahead of service, drain chicken on absorbant towels and give it to the student preparing the rest of the Stir Fried Chicken Dish. This MUST be completed by 10:00 and given to Student #7. Look at the recipe and, on Day 1, prepare 2# of chicken (1/4 recipe). On days 2+3 prepare 4# (1/2 of a full recipe) unless directed otherwise by the Chef.
Common mistakes are - not watching video or following instructions for pancakes, not knowing how to fry battered items ( chicken) properly or how to set up a fry station efficiently, not following directions.

Student #6: Responsible for preparing the Smoked Bean Curd and Celery Salad and The Chinese Sea Weed Salad: Through research, be familiar with the ingredients used in these recipes. Do not assume that they will come in packages labeled clearly in English - know what you're looking for. Read the recipes for both salads and on Day 1, be prepared to make 1/2 of the Smoked Bean Curd and 1 full recipe of the seaweed salad. For Days 2+3 make 1 full recipe f the bean curd salad and a double recipe (2x) of the seaweed salad.Currently, there are no photos embedded in these recipes, speak with me about shooting some if time permits.  Common mistakes are: Inconsistent knife cuts for smoked tofu and celery - they should be similar and uniform; over soaking/under soaking seaweed and wiping away the flavorful white powder on the surface of the Kombu - leave it on, talk to the chef. Both salads may be dressed 30 minutes prior to service.

Student #7:Responsible for Tangerine Chicken and Sauce. This dish requires three components to be brought together for final stir frying at service. You are responsible for preparing the vegetables and sauce components, setting up the wok station for stir frying, and the actual stir frying itself. The Chicken component will be prepared by Student # 5 (see above), and given to you no later than 10:00 AM. On Day 1 you should prepare 1/4 of the recipe, on Days 2+3 prepare 1/2 of a full recipe unless otherwise directed by the Chef. Prepare 1/2 recipe of sauce for each day. Watch the video imbedded in the recipe to see how the dish is finished.
Common mistakes: Vegetables are not cut uniformly, sauce is not made ahead, student does not know how to use - or how much - slurry to thicken amount of sauce made.Mise en place is not all at station when cooking begins, wok is allowed to get too hot before cooking begins.

Student #8: Responsible for Fried Rice and Stir Fried Bok Choy. On Day 1 Prepare 1 full recipe of each dish. On Days 2+3, prepare 1 full recipe of fried Rice and 3x (3 kg) of bok choy.  All of the Bok Choy we receive each day is for you to prep - cut as directed, cleaned, blanched in heavily salted water, shocked, gently squeezed dry, divided into 4 batches for service; the bok choy will be served on several different dishes through out service. Garlic should be sliced into thin "chips". There is a video to watch embedded in the bok choy recipe, but please ask me to help you with the first batch - the garlic can burn very easily if you don't control the wok heat. For the Fried Rice you will need to steam and cool enough rice for Day 1 and Day 2, start very early so the rice for Day 1 is COLD when you start the stir frying process; you should be completely ready to start the fried rice by 10:00 AM in the same large wok you will later use for bok choy - you'll need to be finished with the fried rice by 10:30. The Common mistakes are - Not cleaning or cutting bok choy as directed, under or over blanching the bok choy, not cutting garlic properly for bok choy, burning garlic for the bok choy, starting fried rice with warm or room temperature rice, not allowing vegetables to caramelize in stages for fried rice, scorching the bottom of the wok for fried rice.

Student #9: You are responsible for Steaming 8 (or more, as chef requires) cups of Chinese long grained white rice, preparing, filling, steaming, and having ready for service Shao Mai dumplings and the sauce that accompanies it. Read the recipes and watch the videos on preparing rice for steaming and for shaping Steamed Dumplings and study the set up for the Wok steamer photograph It's helpful to have the rice rinsed and ready to steam by 10:00 AM. The Dumplings should be shaped and ready to steam in a wok steamer by 10:00 as well, for Day 1 prepare 1/2 recipe, for Days 2+3 prepare 1.5x the recipe of Dumplings;  The Ginger-Soy dipping sauce recipe should be scaled to make 1 cup (240 ml) on Day 1 and 1 liter on Days 2+3.The sauce needs to be portioned into 1 oz ramekins before service begins - make sure you have counted out the appropriate number of ramekins early in the day, you WILL NOT be able to find them later if you forget.
Common Mistakes:Mis-measuring and/or not timing the rice properly, not resting or fluffing cooked rice, not following directions for dumpling filling or wok steamer set up.

Student #10 Responsible for Hot and Sour Soup and Mapo Dofu (Grand mother's Bean curd):
For Day 1 produce  1/2 recipe of soup and 1/2 recipe of Mapo Dofu. On Days 2+3 prepare 1 full recipe of each. Watch the videos for both dishes, read and analyze the recipes and set up MEP to start cooking both, the chef will then assist in your first attempts.The soup MUST be finished and in a soup warmer, wok cleaned, by 10:00 - the woks need to be empty and clean for stir frying by 10:30. The soup should be held hot in a covered Bain Marie for service, we have a soup warmer which will be set up near the door just prior to service. The chili-ginger oil you make is to be shared with Student # 14 for the Grilled Chicken Wings. Common mistakes: Not watching videos for the preparation of the dishes or the use of woks, not knowing how to use slurry to thicken soup, mis-measuring ingredients for dishes, not starting soup early enough or moving quickly /efficiently enough to get both done prior to the 10:30 deadline; not having proper number of hot soup cups ready for service.

Student #11 Responsible for Producing Fried Spring Rolls and Pan Fried Dumplings. For Day 1, make 1/2 recipe of each dish. For Days 2+3 make 1 full recipe of each.Read and analyze recipes and watch videos for the production of both.  Organize yourself to work and prep efficiently. Make the dumpling dough fist - you may make enough for both Day 1 + 2, divide in half and allow to rest, covered. Next make filling for Spring Rolls. Assembly of both will be a class activity, your job is to set it up, coordinate the shaping and filling, and then the finishing and cooking. Chef will do a class demo on both and students will rotate on and off of your station, each shaping several dumplings and rolls. Both items and the accompanying spicy mustard sauce for the spring rolls must be ready to cook by 10:30. Common mistakes: Not making dough and preparing filings early enough. Not setting up production stations efficiently so that others can assist, not being properly set up for cooking and serving two items at once - feel free to talk to Chef about how to set this up on Day 1.

Student #12: Responsible for Cucumber and Bean Starch Noodle Salad and to start the Red Rice wine. Be prepared to produce 1 recipe of this salad each day of the menu. The Bean Sheet Noodle Salad is very straight forward, read the recipe, be able to identify your ingredients,and follow the instructions. Ask chef concerning texture of the noodles after soaking as directed - they should be pleasantly chewy, the salad may be dressed up to 30 minutes before serving. Currently there are no photos for this dish, speak with Chef about shooting a sequence for future use. The wine takes at least 3 weeks to complete from Start to Finish.This is a First Time project for the course. Once started, you will work with chef throughout the block to monitor and watch it develop. We may take photos and/or video to document the end result.


Student #13: Responsible for Stir Fried Pork with green Chilies. This is a new dish for the Course. The recipe is fairly straight forward, but you should analyze it carefully, write a sequential time line for preparation and an order of ingredients for cooking. Be sure to watch all Must See Day 1 Videos to understand the vegetable cuts and the wok use. When MEP is set, speak to chef about a demo. There are no photos or videos for this dish yet, if time permits we will shoot some of each on Day 1 to embed into the recipe for future use. Common mistakes are yet to be determined, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart.

Student #14: Responsible for Grilled Chinese Chicken Wings. This is a New Dish for the course, prepare by reading the recipe, setting up a station with the ingredients and equipment and consulting with the chef before assembling or cooking. If possible we will take photos and/or shoot some video for future classes. These wings will be served on a Dim Sum sample plate served to each guest. Prepare one full recipe on each day 1,2 and 3.
Common mistakes are yet to be determined - we'll figure them out together, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart - think it through before you come to class and try to find trouble spots.


Student #15: Responsible for Steaming 8 cups (or more if required by Chef) Chinese long grained white rice and preparing Wonton Soup. For the soup, prepare 1/2 recipe of the broth and the garnish but 1 FULL recipe of filling for wontons. Read the recipes and watch the videos on preparing rice for steaming and for shaping the wontons. On Day 1, once you have prepared the filling and set up the station for shaping wontons, the Chef will do a class demo and each student will shape 5-6 of them.   It's helpful to have the rice rinsed and ready to steam by 10:00 AM. The wontons should be shaped and ready to boil  in a wok by 10:00 as well - the woks need to be empty and clean for stir frying by 10:30. The broth should be held hot in a covered Bain Marie for service, we have a soup warmer which will be set up near the door just prior to service. Common Mistakes: Mis-measuring and/or not timing the rice properly, not resting or fluffing cooked rice, not following directions for making wonton filling or cooking/cooling/holding wontons or soup garnish;not starting soup early enough or moving quickly /efficiently enough to get both done prior to the 10:00 deadline;  not having proper number of hot soup cups ready for service.

Student #16: Responsible for Stir Fried Beef with Scallions. This is a New Dish for the course, prepare by reading the recipe, setting up a station with the ingredients and equipment and consulting with the chef before assembling or cooking. If possible we will take photos and/or shoot some video for future classes.Common mistakes are yet to be determined, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart.

Student #17:  Responsible for Szechuan Peppercorn Bread and "Pork Floss". It's important to start the bread dough early so that it has time to rest. While the dough is resting you should prepare the other ingredients for the bread. It's a good idea to set up a griddle or several cast iron pans on the grill or stove top and pre-heat them while you finish the bread. Also part of your MEP should be a dry hotel pan lined with several clean, dry towels for holding the bread as they are cooked. This is a New Dish for the course so there are no videos or photos yet, talk to the chef on Day 1 about shooting some for future use. The Pork Floss is a time consuming process stretching out over 3 days. It's important to read the entire recipe before Day 1 and to follow the sequence each day to stay on track. The end result is shelf stable for a long time and has many uses throughout East Asian cuisines. Again, this is a New Dish for the course, so talk to the chef before each step in the sequence so that we can photograph and/or video the process. Common mistakes are yet to be determined, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart.

Student #18: Responsible for Northern Chinese Vegetable Salad with Emulsified Dressing and Spicy Cabbage Pickle These are both New Dishes for the course, prepare by reading the recipes, setting up a station with the ingredients and equipment and consulting with the chef before assembling or cooking.The Spicy Cabbage Pickle should be stated on Day 1 and finished and served on Day 2. On Day 2 make another batch to finish and serve on Day 3.  If possible we will take photos and/or shoot some video for future classes.Common mistakes are yet to be determined, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart.

India - Days 12 + 13

Be prepared for a quiz after clean up on Thursday afternoon and the final on Friday morning. The quiz will be the same format as the previous and cover Vietnam and Thailand. The first quiz was longer because we had to catch up on material, the Day 12 Quiz will be 15 multiple choice questions and 10 tasting items from Vietnam and Thailand. The final on Day 13 will be given as soon as you arrive in the morning and take about 30 minutes. It will be similar format - multiple choice and tasting - and cover all units including India, it will have 30 multiple choice questions and 20 tasting items. My plan is to weight the first quiz at 10 points (5 points for China and 5 points for Korea and Japan) and the second one at 5 points. The final is worth 15 points on it's own.

OK - India

HEADS UP - Indian People do NOT eat with chop sticks, they traditionally eat with their hands. Please do not put chop sticks out for service during the Indian Menu.

We will be making our own yogurt on Day 11 for use on day 12 + 13, Have someone Drain 4 quarts of yogurt as soon as you arrive. To drain -  line a china cap with moist cheese cloth and place it over a bain marie, put yogurt into china cap and leave to sit for several hours - do not press, squeeze, or otherwise try to push the yogurt through the cloth - let gravity do the work.

 ANYONE: If interested and have time, see the recipes for Mango Lhassi and Jal Jeera. They're fun and different and we an drink them with family meal.

All entrees will be served on a 12" round plate LINED WITH A BANANA LEAF CIRCLE. Let me show you how to cut the circles and be sure we have enough for service on Day 13. YOU MAY NEED TO ORDER EXTRA ON SUPPLEMENTAL. Traditionally, Indian diners will not eat from plates, they use banana leaves to hold the food, this presentation acknowledges that.

Everything will be in 1/2 hotel pans on the steam table except for the accompaniments. Sous Chefs - Consult with me ahead and draw a detailed diagram of where everything will go on the steam table for Day 13. There won't be enough space on the steam table for the rice - put rice in chaffing dish at end of steam table near plates.  After the chaffing dish for rice, start with the vegetables, then the Dal, then the proteins, then breads, finally the "dumplings"


As always, Sous Chefs will need to make sure we have the food picked up from Store room, Fish room, Meat room - delegate as needed to make sure the food is at the kitchen by 7:00 AM.  Also sanitation supplies, supplemental, china check in and storage and set up for in-kitchen family meal and TASTING TRAY for the Indian section of the course guide on Day 12,  and demo table set up for service on Day 13 - we might have a new stainless steel table for demo plates, check with me to discuss how to set it up. For service on Day 13, think ahead, figure out who will be cooking and who will be serving, where everyone should be during service and how you will expedite to them-  communicate to them in advance. Ask Chef and past Sous Chef/Expediters for advice. 

  Instead of Street Food like the previous menus, we will need to set up a cold condiment plating station. The condiments will be a variety of different chutnis, spreads and pickles to serve with each main plate on  Day 13 for service. Consult with Chef on the best set up for efficient service - all items will be cool/room temp: Tamarind/Date Chutney; Coconut Chutney; Mango Chutney; Cucumber Raitha; and Vegetable Achar - Sous Chefs, .  Think about how to set up the service table with small containers for each component, I strongly suggest drawing a diagram of how you will lay this out BEFORE coming to class. Because the components do not need to be kept hot, about 20 plates may be set up just before service to speed things up at the beginning.

Students #1, #6, #7, #13 - All  Grill /Roast stations will be making Tandoori Chicken - so if that's your assignment, I want each person to individually prep and cook their own batch. If you try to short-cut and combine efforts you're cheating yourself out of an experience you may not get again for a long time - tandoori ovens are becoming more common in the west, but are still very rare. All Grill/Roast people should talk to me about sharing the experiance with the rest of the group by hooking up with some one NOT assigned and teaching THEM how to use the oven after learning how themselves. Since the meat has been marinating overnight, remove from marinade and put on skewers early in the day. The meat will cook more easily if it's not cold right out of the cooler. Skewered meat can be held on plastic lined sheet trays at room temp. Be ready to put skewered chicken in oven by 10:00 AM. Serve from steam table in 1/2 hotel pan according to the sous chef's diagram.Check out a brief demo here

 
ALSO - Tandoori Chicken Accompanyment - Work together with other stations preparing the chicken to make one batch of Onion and Cucumber Kashumber to serve with it. Chef will demonstrate plating. 

Student #2 - Lamb shorba - Review method with chef before starting. The broth should have been made on Day 11 and shoulder cooked already - soup itself is simple, make it in a large wok and check flavor with me before serving. Cooked meat should be quickly shredded and put into the strained soup, let it cook as long as possible so the meat shreds are falling apart. For day 12 make a full recipe of the Shorba Base, but only enough garnish for family meal. Be sure to save at least 6 liters of soup for Day 13, and on Day 13 be sure to have enough garnish for about 40 portions. Also on Day 12, make 6 cups of saffron rice pilaf - make sure you understand the pilaf method; on Day 13 make 10 cups. Serve from a chaffing dish in shallow, full hotel pan.

Student #3 - Make 1/2 recipe of Lamb Korma for Day 12 and a full recipe for Day 13. On Day 12, make sure you have enough lamb for Day 13. Don't forget to have garnishes ready for service on both days. Start early, braise in small rondo on top of stove - keep covered, stir often, don't scorch.  Cashew paste is made by soaking cashews in hot water and then pureeing in food processor. Serve from steam table in 1/2 hotel pan. Ask Sous Chefs where to put everything on the steam table - they should have a map.


Student #4 - I'd like you to prepare 2x the recipe for Naan and, once you've had some practice, I'll put you in charge of coaching the rest of the class and allowing each person to bake one or more pieces
Everyone should watch this demo before class on Day 12. You can make the naan dough a day ahead for Day 13 but you have to use ICE WATER for the liquid to retard the yeast fermentation. If you do this, remember that in baking you WEIGH the water, and that frozen water (ice) weighs as much as liquid water. So, when measuring the water, weigh out 1/4 of it as ice. If you are making it on the same day as you intend to use it, you want it to rise faster, so use luke warm tap water and start the dough for naan early - it needs to rise, be divided, and rise again. If it's already been made from the day before, remove from cooler and divide and let rise. Naan should go into the tandoori oven between 10:30-11:00. Watch the video so that you are familiar with the set up and make sure you know which tools to use on your station for a demo by 10:30.

Student #5 - You are primarily responsible for preparing and coordinating the plating of the accompaniments to the Breads and main dishes, so be prepared to make Mango Chutney, Cucumber Raitha, and Vegetable Achar and to get the Tamarind -Date Chutney and Coconut Chutney from the stations preparing them. All of these will be served together on 6" round plates to each customer. Since all components are served at room temp, it's fine to pre- plate and hold them for service. Ask several people to help plate and prepare 16 plates for day 12 + 50 for Day 13. Because we need to serve lentils with Indian Food and we have no one assigned for this you, are also responsible for making 1 recipe of Dal Sambal on Day 12 and 1.5x the recipe on Day 13. Dal are easy to make, but consider starting very early. Toasting the spices for this can be tricky - get chef to help you start so you don't burn them. Bring to the steam table in a 1/2 hotel pan and place it according to the sous chef's diagrams.

Student #6 - See Tandoori Chicken instructions for Station #1, above.

Student #7 -  See Tandoori Chicken instructions for Station #1, above.

Student #8 - Tomato Dal Rassam and Saffron Rice Pilaf. Prepare 1/2 recipe of Dal Rassam on Day 12 and 1/2 recipe on Day 13. Speak to the Chef about seasoning before serving. For Pilaf, prepare 6 cups of rice on Day 12 and 10 cups on Day 13. Read recipe carefully, understand the pilaf method completely, and confirm with chef before beginning to cook. Serve rice from a chaffing dish in shallow, full hotel pan.

Student #9 - Pork Vindaloo should be marinating for both days, check tracking schedule to see who made it and where it was stored. Take 1/3 of the marinated pork and other MEP for day 12 and 2/3 for day 13 and let chef help you get started early with this.. You can make it in a large wok, but you have to be very careful about heat control and evaporation - keep the flame low and keep the wok covered. Serve from steam table in 1/2 hotel pan - see sous chef's diagram for where to place it.

Student #10 - Pooris (puris) bread -Make 1x recipe for dough on DAy 12 and 2x on Day 13.  Check with chef for proper consistency, let it rest, ask chef for advice on rolling and cutting. Watch demo on frying and pre-heat cast iron pans about 20 minutes before you plan to fry. These should be fried before service and held warm on paper towels to absorb extra fat. Serve from steam table in 1/2 hotel pan lined with paper towels, sous chefs will have a diagram telling you where to put them. Don't cover fried foods with foil, plastic, or metal lids when on steam table - they get soggy.
Also - Staion #10 - The recipe for Coconut Chutney may also be label "Coconut Pachadi" - This should not be made a day in advance, the raw onion will over power everything if it sits too long. Crack open fresh coconut, remove flesh, and grate. Toast in oven, stir occasionally to keep coconut from scorching. Toasting chick peas - they must be toasted until they are cooked through and REALLY crunchy - if they're soft in the center, they're not done. Check with Chef for proper doneness, you won't know until you've experienced it.

Student #11 - Mushroom and Cauliflower Curry - A braised vegetable dish. Long, slow, moist heat, covered. All MEP ready by 10, cook slowly until cauliflower is very tender. The finished dish should be wet and more like a vegetable stew.

Student #12 - This is a new dish for K1.Carefully analyze the recipe, write a good time line of the steps you'll take and consult with the chef before starting to cook. Make 1/2 recipe on Day 12 and 1 full recipe on Day 13. Be Aware that the size of your cooking vessel is very important, the chicken should just cover the bottom of the rondo with crowding; too much surface area and too little chicken will scorch and burn.
Both dishes served from steam table in 1/2 hotel pans.Have all ingredients and equipment ready, pre-prepared by 8:00 and ask chef to get you started with the Biryani itself, cooking onions and rice shold be done before this.

Student #13 - See Tandoori Chicken instructions for Station #1, above.

Student #14 - Samoosas and Idlis-  For Samoosas, make dough early and let rest while you prepare filling, let me help you toast the spices for the filling, they burn easily.  You should make 1 recipe for Day 12 and 1 for Day 13. The samoosas should be fried in small batches as needed for service and served from steam table in 1/2 hotel pan. Sous chefs should have a detailed diagram of where everything goes, follow 


their instructions. See demo above.

Idlis are steamed, fermented cakes which require overnight fementation and preparation. Make the initial ferment on Day 12 and be prepared to steam them on Day 13. Idlis require special molds, ask Chef to supply them on Day 12 - it may be hard to get them on Day 13.

Student #15 - Paneer Saag - make cheese as early as possible, 7:15 or so on Day 12. You can make enough for both days on Day 12. Speak to Chef about a variation on the plain cheese which requires overnight brining - you can do this on Day 12 for Day 13 use. Anyway, after forming the curd,  let drain and firm until cool, then cut into small dice. Spinach is braised - meaning a longer, slower, moist heat method. Have all MEP near a wok and be ready to start cooking slowly by 10:00. Let simmer on low heat, covered, until spinach is very soft. Then finish with cheese and yogurt. The paneer saag is a braised veg dish, it needs to be started in a large wok no later than 10:00 in order to cook slowly and gently and should be finished no later than 10:45. Make 1/2 recipe on Day 12 and 1 full on Day 13.

Student #16 - Bondas - Make 1/2 recipe for Day 12 and 1 full recipe for Day 13. Cook potatoes early, let chef help with spices toasting. Combine cooked potatoes and spices and let chef demo how to size and shape the bondas themselves - they should be about the size of a small golf ball - a SMALL one. Dip in batter and fry only as needed for service. Serve from steam table in 1/2 hotel pan according to sous chef's diagram. Remember - don't cover fried food on a steam table. The Fermented Dosa require over night fermentation, start soaking the Dal early on Day 12 and let soak until after family meal. Have other mise en place ready for fermentation and combine before end of class. Allow to ferment overnight and finish with assistance of Chef on Day 13.

Japan - November 17+19

As always, Sous Chefs will need to make sure we have the food picked up from Store room, Fish room, Meat room. Also sanitation supplies, supplemental, china storage. I would like to be ready at 10:45 and have  in-kitchen family meal on Day 6. Think ahead, figure out who you'll delegate things to, and communicate to them in advance.

All of the recipes for the Japanese section are loaded onto Moodle but the videos are not embedded yet. Most of the recipes have Videos or Photos but you'll have to look at the Japanese Section of the Website to view them. Again, I'll want to take photos or shoot video of  the new dishes and new shots for some of the older ones too, so when you have MEP set up, talk to me before putting things together. Here's the details of each station for Days 6+7

Everyone should watch the Sushi Rice Preparation Demo and all of the Sushi Demos on the website,  see below for how each station should be set up for sushi production. Kayla will be primarily responsible for setting up the stations and putting the garnishes and condiments in place, but she will be asking for help and delegating, so please be cooperative. On both days we will set up the sushi stations and rotate each person through so that everyone can make a few pieces of each type. On Day 7 each customer will receive a Sushi Sampler Plate with their meal, so we will need 85 pieces of each type to accommodate family meal and service.


Making Sushi Rice is key. Watch the video and be prepared to start the process as soon as you come in at 7:00 am.
- Rinse and drain rice until water is clear - the more clear the water, the better the rice. Anticipate spending 15 minutes or so washing rice.
- Soak rice for 1 hour in fresh, cool water
- Drain and Air Dry rice on lined sheet tray from 30 minutes
- prepare vinegar solution while rice dries
- Steam rice - while rice is steaming, fill hangiri with cool water, when rice is finished cooking and while it's resting, dump water from hangiri, towel excess water out and then put rested rice into hangiri and add vinegar solution while "cutting" and fanning. Ask me for additional demo on this - I want to bring everyone in on it to watch.

- When rice is cool to the point that it's no longer steaming, stop "cutting" and divide rice into 3 1/3 hotel pans - one pan for each type of sushi. Cover rice with damp towels to keep from forming a crust and hold at room temp - don't refrigerate it.

Once the sushi stations are set up, I'll demo each type of sushi to get you started - if you're set up for demos by 10:00 am you can make all of the sushi slightly ahead of family meal and service. It works best to set up all 3 sushi stations on the same table so you can share ingredients, see below for station set up. I have not added photos yet, but we will also be making flavored rice balls - onigiri.

Sushi Plate:

From Japanese Plate Presentations

Sushi Station Set ups

Maki Station:

From Japanese Plate Presentations

Nigiri Station:

From Japanese Plate Presentations

Inari Station:

From Japanese Plate Presentations

Student #1 - Pork Cutlet is fairly self explanatory, but let me show you how to cut and pound the pork. You should anticipate plating directly from the fry station, so draw a detailed diagram of how the station will look. You can fry in the fryer, turn around to the table behind you and slice the pork, plate it with the salad and a ramekin of sauce and then pass to the steam table for rice. The sauce should be in 1 oz. ramekins, the cabbage salad should be dressed just before service, and the cutlets fried to order - if they are pounded thin enough they take less than 1 minute to fry. You'll need a cutting board and knife on your station to slice pork before plating - everything in Japanese service is cut to "bite size" before plating because there are typically no knives at the table. On Day 6 you will have 2# of pork to fabricate into 10 thin cutlets, make the appropriately small amount of sauce and cabbage salad to accompany.

Student #2 - The recipes for the Sunomono, Pickled Ginger, and edamame are all very straight forward. You need to make enough Pickled Ginger on Day 6 for both days, the other dishes should be made fresh each day and you will grate fresh wasabe for family meal on Day 6 and prepare the powdered wasabi into a paste for service on Day 7. You will also prepare the Edamame - (make sure you get the ones IN the pods - the store room usually messes up the order and sends the ones out of the pods) 

Student #3 -  Your primary task - as listed on the tracking schedule, will be to prep and cook the vegetable accompaniments for beef teriyaki - be sure to remove the "strings" from the snow peas and the thin, brown ends from the bean sprouts. The Beef Teriyaki is very popular, so on Day 7 have 1/3 of your vegetables already sauteed and in the steam table at 11:30 ready to go, saute the remaining vegetables in batches one after the other once we open the doors. Since Japanese don't typically stir fry in woks, there are not a lot of "stir fry" competencies to assign you; so I'm going to have you also prep the Bun Bo Hue for the Vietnamese Menu on Days 8+9. It's pretty complex and spans a couple of days - it will also help you fill up some spare time when you're on the cold station of the Vietnamese menu. Look at the recipe and we can discuss on Saturday.

Student #4 - Beef Teriyaki - Make sure you watch the demo on cleaning skirt steak. Cut and portion into 150g portions, 5 portions for Day 6 and 12 portions for Day 7. Marinate steaks and think about how to set up the grill station for maximum efficiency.  You will cook and plate from your station, so Draw a detailed diagram of how the grill station will be set up - Grill cloth, oil, grill brush, resting pan with rack, cutting board to slice meat, slicing knife, tongs. Set your station up so that you are "self contained". Again - if you draw a detailed diagram of your entire station and label all of the items you'll need, setting up will be much easier and you'll look like a rock star. Hint - Beef teriyaki is very popular. On Day 7 you're going to get hit hard as soon as the doors open. Have 5 steaks grilled and resting(not cold,just resting) at 11:30. As you get an order for one steak, fire another. Skirt steak should be cooked to medium doneness, medium rare is too chewy; as with other items in Japan, the steaks will be sliced just prior to plating - ask Chef for demo on slicing and plating.In addition to the teriyaki,  the Pork Butts for the Vietnamese Menu need to be brined on Day 6 and marinated on Day 7. The recipe for this is embedded in the Bahn Mi recipe in the Vietnamese section.

Student #5: 
Steam 8 Cups long Grained White rice - same method as used for China. We should  receive several whole flounder - but I have a feeling it's going to be filleted. Check with me when we see what we get and we will work from there. I only want to prepare the flesh from 1 whole flounder (4 filets, 2 portions) for Day 6. If we get more fish than that, ice it and hold for Monday. On Day 7 we will prepare 10 or more portions - see chef for exact count. The fish is rolled around  cabbage/spinach rolls,  watch the video on the web site for making them and check out the plate presentation for the fish. On Day 7 You may be able to get the fish early - try picking it up around 7:30. I can show you how to fabricate it and set up the plates, you will cook them as needed in a wok steamer and serve them in shallow casserole dishes set on oval plates with white rice and miso pickles - the miso pickles can be VERY salty right out of the container, so taste them and talk to ht chef, we may soak them in cool water for a while before service if needed. 

Student #6:
The braise is pretty self explanatory. Choose a small rondo - you don't want too much surface area or your braise will burn, if we don't have a proper size rondo, consult the chef.. When finished, hold it hot in a deep 1/2 hotel pan in the steam table. See photo in recipe on Website for plate presentation with Toasted sesame seeds, long, thin, bias cut scallions and Miso Pickles (you will share these with Student #5, so read their section as well and communicate with them on preparing these pickles for service). The Miso pickles won't be ready until Day 7, don't worry about them on Day 6. Read the miso pickle recipe so you understand what you are using, even though it will be made by someone else. The Miso is fairly expensive but it can be used over and over again, so don't discard it when preparing the pickles for service.

Student #7:
Producing tempura shrimp and vegetables using a wok set up as a deep fryer. Use the large wok closest to the service area. On Day 6 make only 3 portions, on Day 7 make 10+ (ask chef for exact amount on Monday). There is no video for this dish yet, so discuss station set up with the chef early in the day. If time permits, we will shoot a demo. The technique for coating the shrimp and vegetables takes some practice, make sure to work with the chef on Day 6. The tempura should be served immediately after it's cooked, so yo will be making it almost ala minute, have a station set up on a tray stand near the wok so that you are self sufficient.

Student #8
Miso Pickles, Daikon and Carrot pickle, and Pickled Mackerel all need to ferment or cure for at least a day before using-  make them all on Day 6. On Day 7 you'll Slice the prepared mackerel sashimi to serve over cool sushi rice with other fish and garnihes in a bowl. This is "Chirashi sushi", I haven't written a recipe for it yet but will explain in detail on Saturday and most likely have an exact recipe by then.

Student #9:
Chicken Yakatori Skewers - make 15 skewers on Day 6, but make the sauce ahead for a full recipe to be used both Day 6 and Day 7, it requires making a stock and a reduction which will take some time; on Day 7 you will prepare 45 skewers. Also, look ahead to the Vietnamese menu and prep and marinate the Lemon Grass Ribs. See chef for exact amount to prep.

Student #10:
How many Grilled squid skewers you prepare will depend on how large or small the squid are. Generally we should get about 20 skewers from 1 kilo of small squid. On Day 6 make only 1/4 of a recipe of sauce/marinade and talk to Chef about how many skewers to make - probably between 6-8. Save the rest of the squid on ice in the cooler for Day 7. You will also prepare the forcemeat for the pate from the Bahn Mi Recipe in the Vietnamese menu - look ahead for that. The forcemeat should be made on Day 6, allowed to absorb flavors over night, be baked in a water bath on Day 7, chilled and sliced for use on the Bahn Mi on Days 8 + 9.

Student #11: Although everyone else SHOULD watch the sushi rice demo on the web site - you MUST watch it. See the sequence of steps listed above, compare to the recipe and watch the video to make sure you understand. I'll be glad to work with you at each stage on Day 6. Make only 1 recipe of rice on Day 6 and two batches on Day 7. It's important not to crowd the rice in the hongiri when cooling it, so on Day 7 stagger the cooking of the two batches so that they finish about 20 minutes apart to allow you to season the each batch separately. In addition to sushi rice, prepare 1/2 recipe of Udon Noodles for Day 6 and then 1 full recipe on Day 7. On Day 7 Set up the Udon noodle station using the 4 burners on the right side of the range. The 2 left burners will be for another person to saute vegetables.  Have one large pot of boiling water with a china cap in it to refresh your noodles ala minute and then have 3 small pots with lids that you can use to make small 1-2 portion batches as needed throughout service. There should be a video for making the "spinach/cabbage" rolls embedded in the Flunder recipe on the web site, that's what you want to use. I prefer to cook this dish a few at a time during service so that everything is fresh. It's best to make a demo portion starting at 11:15 , just for practice. Just prior to service start 2 portions for the first order. When they are done, hold for the first orders and then start another one. It takes about 7-10 minutes for each batch, so if you fire the portions about 5 minutes apart, no one has to wait more than a few minutes. If you get hit with a lot of orders all at once you can fire 2-3 in the same pot and have the expediter explain that there's a short wait.

Student #12: The tracking schedule has you assigned to make two soups - Miso and Scallop; I would prefer to make only miso this block, but severel different variations.  On Day 6 make 2 liters of Miso Soup using the Golden Millet Miso paste and on Day 7 make 8 liters using the Barley Miso and 4 liters using the Sweet White Miso paste - it will be interesting for us to all taste the differences. Be aware that you need to make dashi to use as a base for the Miso soups, the dashi recipe is embedded in the original Miso Soup recipe. Save the solids from the Day 6 dashi when you strain it, it can be used again to fortify the dashi on Day 7.

Student #13: Plan to make 2x the filling recipe for the noodles on Day 6. You will make only 1x the sauce and fill only 25 dumplings on Day 6, but save the filling and make 2x the sauce on Day 7 for service. Ask chef to order pre-made dumpling wrappers from the store room, we will experiment to see if they are as good as, or better, than the ones we make ourselves - but also be prepared to make the dough from the Chinese Pan fried Dumplings 1x the recipe. If you have extra time on Day 6 you may help Student #15 set up sushi stations.

Student #14: On Day 6 and day 7 make 1 batch each day of the Hand Made Soba Noodle Dough. On Day 6 we will make the Shoyu base sauce recipe to test it out. If it works, we will repeat on Day 7, if not, I will use soba noodles from the store room. As we discussed today, most of the dipping sauces are similar, based on combinations of soy sauce and other ingredients. The completed recipe, with garnish and plating instructions are not complete yet, I'll talk to you on Day 6 about how we will finish the noodles, but don't worry - it will be simple, Japanese noodle dishes are very simple. Mot likely we will cook the noodles, shock them to cool, hold them for service and serve in a bowl with a garnish of Bonito Flake and Nori julienne on top and a 4 oz. ramekin of dipping sauce on the side. The main point is to get you familiar with a different type of pasta dough.

Student #15: Your big job is getting all of the sushi garnishes prepped and collected. Each sushi plate will need, see the photo at the top of this page.
- 1 oz ramekin soy sauce
- 1 shiso leaf
- small amount of drained pickled ginger - house made on Day 6 for service on Day 7(from Student #2)
- wasabi for the plate and wasabi for the sushi production - see below (on Day 6 we will use freshly grated wasabi for the class, on Day 7 we will use wasabi made from powder)
- sunomono salad - get from Student #2
- blanched soy beans  - also from Student #2(make sure you get the ones IN the pods - the store room usually messes up the order and sends the ones out of the pods)

Get all of this stuff together early. The soy sauce in ramekins - about 80 ramekins on Day 7 - and all of the other stuff together on a sheet tray so you can bring it to the sushi production area when they need it (hopefully by 10:00 am). Communication with the other teams and sous is important. You can see a picture of the finished plate with all of the garnishes at the top of this page.

For grating fresh wasabi on Day 6, speak to the chef for a class demo and tasting. When you make the wasabi paste on Day 7, follow the recipe, but add the water slowly while stirring. When it gets to the consistency of play dough, good for shaping into balls or cubes for garnish, take half out of the bowl and set it aside. Continue adding cool water and stirring until it reaches a smooth, spreadable consistency - like toothpaste. This should go into a brown plastic cup for the sushi production stations.
If time permits, I will have a recipe for Onigiri (seasoned Rice Balls filed with savory condiments). You will use the same sushi rice as the others, so preparation of the condiments will be the primary focus. Most likely one will be based on the umeboshi plums and another on Kombu seaweed.

Student #16 - Slight change of plan from the tracking schedule. We will receive 2.5 kilos of Hamachi Kama on Tuesday - unexpectedly. These are the "collars" of the very delicious Hamachi Tuna. They are very simply seasoned and grilled and make a great addition to family meal. See the recipe in the Japanese Folder and talk with me on Day 6 about timing. For Day 7 I have an alternative "Salt Cured Salmon" recipe which can be cured in 2 hours. If we have time, we can make a small trial batch of those on Day 6 also - see me as soon as we get in and I'll get you started,

Korean Menu for November 14 + 15

Sorry for the delay in posting, I will answer questions until 11:00 PM if anyone is still awake.

Sous Chefs will need to make sure we have the food picked up from Store room, Fish room, Meat room. Also sanitation supplies, supplemental, china storage and set up for in-kitchen family meal. Think ahead, figure out who you'll delegate things to, and communicate to them in advance.

All of the recipes for the Korean section are loaded onto Moodle but the videos are not embedded into each one, I'll work on that tonight but wanted to get you started - it's going to take some time for me to get them all done. Most of the recipes have Videos or Photos but you'll have to look at the Korean Section of the Website to view them. I'll want to take photos or shoot video of most of the new dishes and new shots for some of the older ones too, so when you have MEP set up, talk to me before putting things together. Here's the details of each station for Day 4, I'll take questions until late tonight. Again, Sorry for the delay.

Everyone should watch the Kimchee Method on Moodle, the method will be the same regardless of the type of vegetable BUT let me show each of you how to cut the individual vegetables, there are specific ways to cut each one.

All of the diffeent salads and kimchee are meant to be served as accompaniments to the main courses, so we will make small "sample plates" for each customer on Day 5. We can discuss the presentation on Day 4. Kimchee takes at least 3 weeks to ferment, so the kimchee you make won't be served this block. On Day 5 we'll use kimchee purchased from the storeroom for cooking and on these plates.

Student #1 - Cabbage Kimchee - follow the "Vegetable Kimchee" recipe and scale to 1.5x the amount of napa cabbage. For the cucumber and daikon salad, the recipe is pretty straight forward. Make 1x the recipe on Day 4 and we'll discuss how much to make for Day 5.

Student #2 - Make 1x the Glass Noodles recipe, there is a video and photos of the finished plate and MEP on the Website. I may want to take more photos, so talk to me before cooking or combining.

Student #3 Beef Bulgogi - you and #8 will both be making 5 portions today and 10 portions each on Day 5. See the Website for a plate presentation photo and a video demo of how to fabricate the Beef.

Student #4 - Make 8 cups medium grained rice - remember that it needs to be rinsed and saked for an hour before cooking. Also - make 6 portions Ginseng Chicken, there's a plate presentation photo on the website, but we could shoot another one if your plates look good. Talk to Chef about how to cut chicken for family meal and how to present for service on Day 5. Looking at the inventory sheets, it looks like we may be shorted the hens on Day 4. If this is the case, talk to Chef as soon as the meat order arrives - we'll work around it.

Student #5 - Braised Short Ribs (Kalbi Jim) - Make 1/2 recipe for day 4 and speak to Chef about correct mount for Day 5. Start early, it take a long time to braise; watch heat closely when braising in a wok, ask chef to help demo fabricating Short Ribs for this dish - it's DIFFERENT than the Bulgogi. You can see photos of the MEP and the finished plate on the website.

Student #6 - Fried Trout - prepare 8 portions for Day 4 and speak to Chef about scaling the recipe properly, it's easy to make WAY to much garnish if you follow the recipe exactly. See fish fabrication video and plate presentaion on Website.

Student #7 - Cucumber Kimchee - use same Vegetable Kimchee recipe as for Cabbage, make 1.5x recipe. Speak with chef BEFORE cutting cucumbers - there is a traditional way to cut them. Also, I may want to photograph the cut for future reference. There are two spinach salad recipes - you are making the "Plain" one - don't use the recipe for "Spicy Spinach Salad". Make 1x the recipe for Day 4 and consult chef for amount for Day 5.

Student #8 - Beef Bulgogi - same as Student #3 - make 5 portions, do everything yourself so you get the experience. You will both be making 10 portions on Day 5 - we can discuss combining labor for that.

Student #9 - Bipimbap - Watch the videos on the web site for fabricating skirt steak and preparing the dish itself. For Day 4 you should prep for 5 regular sized portions, for Day 5 you'll make 15 portions. This is a fast and busy station. Try to do it on your own on Day 4 - multi tasking. On Day 5, for service, you may need to recruit help from #3 and #8 - they are taking turns on the grill and can switch off on helping you.

Student #10 - Seafood porridge - the recipe is pretty straight forward, ask questions and let me help you if you need it. I want to photograph the MEP and the finished dish on Day 4. DO NOT make steamed rice on Day 4 BUT DO make 8 cups on day 5.

Student #11 - Daikon Kimchee - use vegetable Kimchee recipe x 1.5. There is a slight change in the recipe when using Daikon - you do not use Daikon in the aromatics, just skip that part. Ask chef to show you how to cut the daikon and set up for MEP photographs. Soybean sprout salad - make 1/2 recipe on Day 4 and 1.5 recipe on Day 5 - make sure you use the SOYbean sprouts.

Student #12 - Korean Dumplings - Use the same dough as for the Chinese Pan-Fried dumplings. Sealing them well will be important, so have chef do a demo with you on that before you make too many. These will be poached ahead of service and then steamed in a wok steamer to reheat as needed during service. For day 4 make 1x the dough, 1/2x the recipe of filling, and 1/4 the recipe of sauce. For Day 5 make 1.5x the dough and 1x the filling and sauce. these will be served in a shallow bowl with sauce on the side. Be prepared for Chef to photograph MEP and finished plates.

Student #13 - Make 2x the White cabbage kimchee recipe. It is different than the others, please be ready for MEP photograph before you combine ingredients. Spicy Spinach Salad - make 1x recipe for Day 4 and 2x recipe for Day 5 - again - be ready for MEP photo before combining ingredients.

Student #14 - 8 cups of steamed rice - remember that medium grained rice must be soaked for an hour before steaming. For Seasoned Eggplant Namul - make 1/2 recipe on Day 4 and 1 full recipe on Day 5. See chef before combining ingredients for MEP photograph

Student #15 - Stir fried pork with Kimchi, make 1/2 recipe on Day 4 and 1.5x recipe on Day 5. If Korean Peppers are not available we will substitute Green Anaheim chilies and Red Fresno Chilies instead. The kimchi we'll use will be Jarred from the store room. There is a typo in the recipe concerning the Pork Belly - remove the skin before cutting or cooking. See Chef for demo if you're not SURE how this is done. This is a new dish, so be set up fr a MEP photo and a video of the cooking.

Student #16 - Frozen Pollack Kimchee is made with Frozen fish - if it arrives thawed, see chef. We can discuss the reasons in class. If Frozen Pollack is available, please see chef for photos beofre combining ingredients. DO NOT MAKE THE EGGPLANT DISH. DO make the Cool Summer Noodle dish  - even though it's not summer, its a good dish to try. I will also want photos of the MEP and finished plate. There is a typo in this recipe as well - in Step #2 it calls for 605ml of shiitake liquid form the soaking of dried shiitake - That should read 500 ml.

Day 1 November 12, 2012

Hi,
This is where you should look each day for information about the course in general and instructions specific to your class and station. It's VERY important that you read and analyze your recipes, watch all videos AND read the daily information posted here. A significant part of your grade hinges on being prepared for class and these are the tools to prepare with.Day 1 begins at 7:00 AM , Please be prepared as instructed in advance.

Tracking Schedule - will be posted in the first section of my Moodle Page. Find your name and "Number" (the number of your assignments will be listed next to your name - first person on the roster is "Student #1") and scroll across to see what your cooking assignments are for each day.

Heads up - The most common mistakes made on Day 1, class wide, are:

Not watching the MUST WATCH VIDEOS before coming to class n Day 1.
Not having a complete and detailed time line in the correct format
Not analyzing recipes fulling
Not researching terms, ingredients, technique that you are unfamiliar with
Not knowing how to set up a basic work station
Not knowing basic cooking fundamentals covered in Culinary Fundamentals such as - how much starch do you need in a slurry to thicken a set amount of liquid; the proper dimensions of classic knife cuts; the temperatures at which things cook; Not knowing basic measurements - how many pints in a gallon?, etc...

On a station by station basis, here is more in depth info for you:

Sous Chefs: Sous Chef s - look at the tracking schedule , identify other sous chefs, meet and coordinate as a team. You are ALL responsible for "making it happen". Practice delegating but,  if you delegate, follow up and make sure it was done properly.

Kitchen Set Up - See Diagram on Moodle Page, be familiar with all aspects of kitchen set up. Speak to Chef about specifics for Day 1.

Food Orders (Meat, Fish, Storeroom) must be picked up and in the Kitchen by 7:00 AM each day.

All China and Dishware must be stored (hot or cold) as soon as you come in and the carts taken back to the dish room. This is standard every day. A supplemental sheet should be started on a clean sheet of paper. The supplemental will list Item, Quantity, and Station ordering the item. Usually the supplemental is due to me no later than 7:30 AM, but on day one 8:00 AM is acceptable.

Sous Chef's Paper Work, each day you receive a clip board with these papers. It's your responsibility to know how to use them and do so. If not sure - ask in advance.

Sous Chef's Paper Work, each day you receive a clip board with these papers. It's your responsibility to know how to use them and do so. If not sure - ask in advance. On the Day before you are assigned to be a sous chef, it is important for you to review this.


Early Morning Supplemental. Note "Item-Quantity-Station Requesting"

Sanitation Supply Ordering Sheet, based on par-stock system. Amount we SHOULD have on hand is listed, order what we need to get UP to that amount. If we have enough already, fill in blank with an "X"

Flip Side of the Sanitation Sheet. This is the end-of-the-day cleaning check list to make sure everything is left clean and orderly

Daily inventory sheet. While the rest of the group cleans, the sous chefs inventory what we have for the following day's menu.This allows me to order more if we are short, or back something out of the next morning's order if we are over stocked. Important to do this accurately - it shortens early morning supplementals and keeps our cooler from getting over crowded. Sous Chefs should fill in ONLY the "On Hand" column. Chef will fill in the "Order Column" as he needs to.

Student #1
Responsible for Moo Shu Vegetables and the sauce: Read recipe, watch video for Moo Shu, but also for vegetable cuts for stir frying. On Day One be prepared to make 5 portions - 1/2 of the recipe provided - with assistance of the chef. Having watched the video, you should be able to set up the station properly for the chef to walk you through the first batch. On Days 2+3 you will be preparing at least one full recipe, perhaps more depending on demand. Plan to prep the vegetables and other MEP for the Moo Shu as quickly as possible, work in a clean, organized fashion. The sauce should be made and pre-portioned into  1 oz. white china ramekins, these will be held on the side to accompany each plate.

 Common mistakes - not cleaning bean sprouts properly or cutting vegetables properly, pre heating the cast iron skillets too hot and burning the first batch of pancakes, not watching videos closely enough to understand the procedures.

Student #2
Responsible for Cantonese BBQ Pork and Lacquered Pork Ribs: There will be 6 pork butts ready for you when you arrive; 2 will have been brined and marinated - "oven ready"; 2 will have been brined - you will need to remove them from the brine, make the marinade, and put them in it. The remaining 2 will be As Purchased/Bone in - you will need to fabricate them into small roasts as indicated in the recipe, make a brine, and submerge them over night. These will then be marinated on Day 2 and, finally, Roasted on Day 3.
The 2 pork butts in marinade are to be put in the Chinese roasting oven at 160C as early as possible. Watch the video on using the oven + make sure you know how to use it.
You are also responsible for setting up a pork carving station for service. On production days the pork should be held in the conventional oven at 90C on a sheet tray with a rack. When you get an order, the steam table line will pass you a plate with rice and cabbage on it - you will take a pork butt from the oven, slice a portion, plate it, and put the pork butt back in the oven to keep it warm.
Once pork is in the oven, begin prepping the ribs.watch the video for "Rib Fabrication" and follow that technique. There will be 3 racks of ribs in marinade waiting for you when you arrive on Day 1, you should prepare to clean and marinate 3 racks on Day 1 for Day 2 and the same on Day 2 for Day 3.
You will notice that Chinese Spice Powder is NOT purchased from the store room. We make it ourselves in small quantities. Have a copy of the recipe and a knowledge of the process for making it before you come to class. The recipe is embedded in the BBQ pork recipe.
Common Mistakes - Not watching videos, not knowing how to use Chinese Roasting Oven, fabricate pork butt or ribs, not knowing how to make Chinese Spice powder

Student #3
Responsible for Steaming 8 cups of Chinese Long Grain White Rice and Shanghai style Steamed Fish: Read recipe and watch video for preparing rice, set up all necessary equipment and ingredients, and ask chef to demonstrate procedure to class, follow through with steaming of rice for Family Meal and Service as directed in recipe - rice must be ready for service no later than 10:45 AM.  Read recipe for fish, review photo and instructions for Wok Steamer, prepare fish as described and fire in batches of 2 or as needed for service. Ask chef for details of "firing" each day - timing may vary depending on traffic. On Day 1 be prepared to produce 5 portions of fish, on Days 2+3 - 10 portions, or as indicated by Chef.
Common mistakes: not understanding how the fish is cut or garnished,cutting fish garnish improperly,  not knowing what type of ham to use, burning the garlic for the bok choy, not reading recipes, reviewing information, asking questions in advance.

Student #4
Responsible for Aromatic Lamb Shoulder and Braised Cabbage:Read the recipes for each, study the photos of the Mise en Place, set up your station and ask chef for assistance in starting each dish. The lamb will take longer than the cabbage, so get that set up and started first. On Day 1 prepare to make 5 portions of Lamb and 10 portions of cabbage. On Days 2+3 - double the amounts unless otherwise instructed by Chef. When items are finished cooking, check seasoning with Chef and then "Hot Hold" in covered deep 1/2 hotel pans until service. It's important for you to be finished cooking and clean your woks by 10:30. Others will need to use your woks for "ala minute" stir fry.

Student #5
Responsible for preparing the Moo Shu Pancakes to accompany the Moo Shu Vegetables prepared by Student #1 and chicken for the Tangerine chicken prepared by student #7. The  dough for Moo Shu Pancakes needs to be made, rested, and rolled out as early as possible; prepare 1 full recipe of dough for each day. Ask Chef to help you get started, but see if you can walk yourself through the procedure and get all of the necessary equipment in place before asking for a demo. Watch the video on cooking the pancakes, it's embedded in the recipe.Remember to preheat the cast-iron skillets while you prep the pancakes so that the skillets are hot when the pancakes are ready to cook. The dough for Day 2 needs to be made as well, make that separately, wrap and store in the cooler for Day 2..You will cut, marinate, batter and fry the chicken for Tangerine Chicken Recipe, do this well ahead of service, drain chicken on absorbant towels and give it to the student preparing the rest of the Stir Fried Chicken Dish. This MUST be completed by 10:00 and given to Student #7. Look at the recipe and, on Day 1, prepare 2# of chicken (1/4 recipe). On days 2+3 prepare 4# (1/2 of a full recipe) unless directed otherwise by the Chef.
Common mistakes are - not watching video or following instructions for pancakes, not knowing how to fry battered items ( chicken) properly or how to set up a fry station efficiently, not following directions.

Student #6: Responsible for preparing the Smoked Bean Curd and Celery Salad and The Chinese Sea Weed Salad: Through research, be familiar with the ingredients used in these recipes. Do not assume that they will come in packages labeled clearly in English - know what you're looking for. Read the recipes for both salads and on Day 1, be prepared to make 1/2 of the Smoked Bean Curd and 1 full recipe of the seaweed salad. For Days 2+3 make 1 full recipe f the bean curd salad and a double recipe (2x) of the seaweed salad.Currently, there are no photos embedded in these recipes, speak with me about shooting some if time permits.  Common mistakes are: Inconsistent knife cuts for smoked tofu and celery - they should be similar and uniform; over soaking/under soaking seaweed and wiping away the flavorful white powder on the surface of the Kombu - leave it on, talk to the chef. Both salads may be dressed 30 minutes prior to service.

Student #7:Responsible for Tangerine Chicken and Sauce. This dish requires three components to be brought together for final stir frying at service. You are responsible for preparing the vegetables and sauce components, setting up the wok station for stir frying, and the actual stir frying itself. The Chicken component will be prepared by Student # 5 (see above), and given to you no later than 10:00 AM. On Day 1 you should prepare 1/4 of the recipe, on Days 2+3 prepare 1/2 of a full recipe unless otherwise directed by the Chef. Prepare 1/2 recipe of sauce for each day. Watch the video imbedded in the recipe to see how the dish is finished.
Common mistakes: Vegetables are not cut uniformly, sauce is not made ahead, student does not know how to use - or how much - slurry to thicken amount of sauce made.Mise en place is not all at station when cooking begins, wok is allowed to get too hot before cooking begins.

Student #8: Responsible for Fried Rice and Stir Fried Bok Choy. On Day 1 Prepare 1 full recipe of each dish. On Days 2+3, prepare 1 full recipe of fried Rice and 3x (3 kg) of bok choy.  All of the Bok Choy we receive each day is for you to prep - cut as directed, cleaned, blanched in heavily salted water, shocked, gently squeezed dry, divided into 4 batches for service; the bok choy will be served on several different dishes through out service. Garlic should be sliced into thin "chips". There is a video to watch embedded in the bok choy recipe, but please ask me to help you with the first batch - the garlic can burn very easily if you don't control the wok heat. For the Fried Rice you will need to steam and cool enough rice for Day 1 and Day 2, start very early so the rice for Day 1 is COLD when you start the stir frying process; you should be completely ready to start the fried rice by 10:00 AM in the same large wok you will later use for bok choy - you'll need to be finished with the fried rice by 10:30. The Common mistakes are - Not cleaning or cutting bok choy as directed, under or over blanching the bok choy, not cutting garlic properly for bok choy, burning garlic for the bok choy, starting fried rice with warm or room temperature rice, not allowing vegetables to caramelize in stages for fried rice, scorching the bottom of the wok for fried rice.

Student #9: You are responsible for Steaming 8 (or more, as chef requires) cups of Chinese long grained white rice, preparing, filling, steaming, and having ready for service Shao Mai dumplings and the sauce that accompanies it. Read the recipes and watch the videos on preparing rice for steaming and for shaping Steamed Dumplings and study the set up for the Wok steamer photograph It's helpful to have the rice rinsed and ready to steam by 10:00 AM. The Dumplings should be shaped and ready to steam in a wok steamer by 10:00 as well, for Day 1 prepare 1/2 recipe, for Days 2+3 prepare 1.5x the recipe of Dumplings;  The Ginger-Soy dipping sauce recipe should be scaled to make 1 cup (240 ml) on Day 1 and 1 liter on Days 2+3.The sauce needs to be portioned into 1 oz ramekins before service begins - make sure you have counted out the appropriate number of ramekins early in the day, you WILL NOT be able to find them later if you forget.
Common Mistakes:Mis-measuring and/or not timing the rice properly, not resting or fluffing cooked rice, not following directions for dumpling filling or wok steamer set up.

Student #10 Responsible for Hot and Sour Soup and Mapo Dofu (Grand mother's Bean curd):
For Day 1 produce  1/2 recipe of soup and 1/2 recipe of Mapo Dofu. On Days 2+3 prepare 1 full recipe of each. Watch the videos for both dishes, read and analyze the recipes and set up MEP to start cooking both, the chef will then assist in your first attempts.The soup MUST be finished and in a soup warmer, wok cleaned, by 10:00 - the woks need to be empty and clean for stir frying by 10:30. The soup should be held hot in a covered Bain Marie for service, we have a soup warmer which will be set up near the door just prior to service. The chili-ginger oil you make is to be shared with Student # 14 for the Grilled Chicken Wings. Common mistakes: Not watching videos for the preparation of the dishes or the use of woks, not knowing how to use slurry to thicken soup, mis-measuring ingredients for dishes, not starting soup early enough or moving quickly /efficiently enough to get both done prior to the 10:30 deadline; not having proper number of hot soup cups ready for service.

Student #11 Responsible for Producing Fried Spring Rolls and Pan Fried Dumplings. For Day 1, make 1/2 recipe of each dish. For Days 2+3 make 1 full recipe of each.Read and analyze recipes and watch videos for the production of both.  Organize yourself to work and prep efficiently. Make the dumpling dough fist - you may make enough for both Day 1 + 2, divide in half and allow to rest, covered. Next make filling for Spring Rolls. Assembly of both will be a class activity, your job is to set it up, coordinate the shaping and filling, and then the finishing and cooking. Chef will do a class demo on both and students will rotate on and off of your station, each shaping several dumplings and rolls. Both items and the accompanying spicy mustard sauce for the spring rolls must be ready to cook by 10:30. Common mistakes: Not making dough and preparing filings early enough. Not setting up production stations efficiently so that others can assist, not being properly set up for cooking and serving two items at once - feel free to talk to Chef about how to set this up on Day 1.

Student #12: Responsible for Cucumber and Bean Starch Noodle Salad and to start the Red Rice wine. Be prepared to produce 1 recipe of this salad each day of the menu. The Bean Sheet Noodle Salad is very straight forward, read the recipe, be able to identify your ingredients,and follow the instructions. Ask chef concerning texture of the noodles after soaking as directed - they should be pleasantly chewy, the salad may be dressed up to 30 minutes before serving. Currently there are no photos for this dish, speak with Chef about shooting a sequence for future use. The wine takes at least 3 weeks to complete from Start to Finish.This is a First Time project for the course. Once started, you will work with chef throughout the block to monitor and watch it develop. We may take photos and/or video to document the end result.


Student #13: Responsible for Stir Fried Pork with green Chilies. This is a new dish for the Course. The recipe is fairly straight forward, but you should analyze it carefully, write a sequential time line for preparation and an order of ingredients for cooking. Be sure to watch all Must See Day 1 Videos to understand the vegetable cuts and the wok use. When MEP is set, speak to chef about a demo. There are no photos or videos for this dish yet, if time permits we will shoot some of each on Day 1 to embed into the recipe for future use. Common mistakes are yet to be determined, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart.

Student #14: Responsible for Grilled Chinese Chicken Wings. This is a New Dish for the course, prepare by reading the recipe, setting up a station with the ingredients and equipment and consulting with the chef before assembling or cooking. If possible we will take photos and/or shoot some video for future classes. These wings will be served on a Dim Sum sample plate served to each guest. Prepare one full recipe on each day 1,2 and 3.
Common mistakes are yet to be determined - we'll figure them out together, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart - think it through before you come to class and try to find trouble spots.


Student #15: Responsible for Steaming 8 cups (or more if required by Chef) Chinese long grained white rice and preparing Wonton Soup. For the soup, prepare 1/2 recipe of the broth and the garnish but 1 FULL recipe of filling for wontons. Read the recipes and watch the videos on preparing rice for steaming and for shaping the wontons. On Day 1, once you have prepared the filling and set up the station for shaping wontons, the Chef will do a class demo and each student will shape 5-6 of them.   It's helpful to have the rice rinsed and ready to steam by 10:00 AM. The wontons should be shaped and ready to boil  in a wok by 10:00 as well - the woks need to be empty and clean for stir frying by 10:30. The broth should be held hot in a covered Bain Marie for service, we have a soup warmer which will be set up near the door just prior to service. Common Mistakes: Mis-measuring and/or not timing the rice properly, not resting or fluffing cooked rice, not following directions for making wonton filling or cooking/cooling/holding wontons or soup garnish;not starting soup early enough or moving quickly /efficiently enough to get both done prior to the 10:00 deadline;  not having proper number of hot soup cups ready for service.

Student #16: Responsible for Stir Fried Beef with Scallions. This is a New Dish for the course, prepare by reading the recipe, setting up a station with the ingredients and equipment and consulting with the chef before assembling or cooking. If possible we will take photos and/or shoot some video for future classes.Common mistakes are yet to be determined, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart.

Student #17:  Responsible for Szechuan Peppercorn Bread and "Pork Floss". It's important to start the bread dough early so that it has time to rest. While the dough is resting you should prepare the other ingredients for the bread. It's a good idea to set up a griddle or several cast iron pans on the grill or stove top and pre-heat them while you finish the bread. Also part of your MEP should be a dry hotel pan lined with several clean, dry towels for holding the bread as they are cooked. This is a New Dish for the course so there are no videos or photos yet, talk to the chef on Day 1 about shooting some for future use. The Pork Floss is a time consuming process stretching out over 3 days. It's important to read the entire recipe before Day 1 and to follow the sequence each day to stay on track. The end result is shelf stable for a long time and has many uses throughout East Asian cuisines. Again, this is a New Dish for the course, so talk to the chef before each step in the sequence so that we can photograph and/or video the process. Common mistakes are yet to be determined, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart.

Student #18: Responsible for Northern Chinese Vegetable Salad with Emulsified Dressing and Spicy Cabbage Pickle These are both New Dishes for the course, prepare by reading the recipes, setting up a station with the ingredients and equipment and consulting with the chef before assembling or cooking.The Spicy Cabbage Pickle should be stated on Day 1 and finished and served on Day 2. On Day 2 make another batch to finish and serve on Day 3.  If possible we will take photos and/or shoot some video for future classes.Common mistakes are yet to be determined, however, being under prepared and under informed about techniques and ingredients are common problems with any new dish. Be smart.